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Wednesday, September 26, 2012

Homemade Buttermilk Pancakes w/ Blueberry Maple Syrup

Homemade Buttermilk Pancakes w/ Blueberry Maple Syrup

Pancakes are just a part of life no child should
go without, especially if you come from a family that has their own recipe that
has been handed down from generation to generation. The powers of a properly
made pancake are endless. Whether your having a few pancakes in the morning to
start off your day or having some at the end of a long evening to soak up some
of your alcohol, pancakes are without a doubt a great meal in and unto
themselves.

Today (September 26th) is National
Pancake Day and we figured that everyone deserves to have a recipe that didn’t
come off the back of a box in their arsenal. Now you can either try out our
Vanilla Bean Blueberry Syrup which doesn’t take long to make at all and is
delicious enough to bring you back for seconds and thirds or you can go it
alone and stick to your store bought brand that won’t ruin anything, the choice
is yours.

Regardless of what you put on your pancakes,
take the time and enjoy making these with your

(Click Read More for the entire recipe)

Ingredients

For the Syrup:

1 cupmaple syrup

1 vanilla bean, split lengthwise

1 pint freshblueberries

For the Pancakes:

1 ½ cupsall-purpose flour

½ cup finely ground cornmeal

3 TBSgranulated sugar

2 tsp baking powder

½ tsp salt

Pinch of grated nutmeg

2 ¼ cups well-shaken buttermilk

2 large eggs, beaten

1 TBSvegetable oil, plus more for greasing

Unsalted butter, for serving

Directions

Make the syrup: Heat
the syrup and both halves of thevanilla bean in a small saucepan over
medium-low heat.

Just before the
mixture comes to a simmer, remove from the heat, stir in the berries and set
aside for at least 30 minutes to let the flavors meld.